bcmom's kitchen

Monday, January 14, 2013

I've never tried rhubarb and raspberries together. Why? I don't know, but for some reason the idea popped into my head the other day - probably because I was thinking about what I have in my freezer and need to start using.

So I went looking for a 'raspberry rhubarb dessert' and this is what I found.

Rhubarb Raspberry Crisp

Ingredients:

2 cups cut rhubarb

2 cups raspberries, rinsed and drained

1/2 cup granulated sugar

2 tablespoons cornstarch

1 cup rolled oats

1/2 cup flour

1/2 cup finely chopped walnuts (or pecans)

1/2 cup brown sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon salt

1/2 cup cold butter, cut into chunks

Directions:

In a shallow 2- to 3-quart baking dish, combine rhubarb, raspberries, granulated sugar, and cornstarch and mix gently to coat.

In a large bowl, mix oats, flour, nuts, brown sugar, cinnamon, ginger, and salt. With your fingers or a pastry blender, rub or cut butter into oat mixture until coarse crumbs form. Sprinkle evenly over rhubarb and raspberry mixture.

Bake in a 350° regular oven until topping is golden brown and fruit is bubbling, about 45 minutes.

As noted, I used frozen rhubarb and raspberries, mostly thawed and undrained, but this would of course be great with fresh fruit, too. I only used half the raspberries the original recipe called for and cut the sugar in the fruit down from 3/4 cup to 1/2 cup because I want to taste the tartness of the rhubarb. I think it turned out great. A nice dollop of vanilla ice cream would be great on top, but it was yummy just by itself.

Where towels are for drying, and the white spoons don't go in the tomato sauce!

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